Culinology - September 2016 - 42

INDUSTRYNEWS Bridging two worlds: A common language for chefs and scientists Scientists spend so much time in the depths of reductive food science that they often lose touch with the more complex, tactile realities of food. Chefs, on the other hand, expend a lot of energy working through ways to fix a problem when they really just need a look at the moving parts beneath the surface. Ali Bouzari of Pilot R+D will address how to create a practical bridge between the two worlds in his keynote address at the 2017 RCA Annual Conference in San Juan, Puerto Rico, US, next March. Learn more about the conference and Mr. Bouzari's keynote address at culinology.org/annualconference. Get to know Ali Bouzari, Ph.D. "I'm presenting at the conference to try and give two potent reservoirs of creativity and insight - chefs and scientists - another way of speaking the same language." - Ali Bouzari, Ph.D. co-founder of Pilot R+D Healdsburg, Calif. Ali Bouzari is a culinary scientist, author, educator and co-founder of Pilot R+D, a culinary research and development company based in northern California. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at leading universities - from Ivy League schools to the Culinary Institute of America - and collaborating with such innovative restaurants as Benu, Eleven Madison Park, The Restaurant at Meadowood and the Thomas Keller Restaurant Group. His upcoming book, "Ingredient: Unveiling the Essential Elements of Food," will be published by Ecco this fall. "Ingredient" isn't a book of recipes, nor is it a definitive treatise on the science of the kitchen. It's an illustrated guide to visualizing and controlling food's invisible moving parts, regardless of your skill level or how you like to cook. Scan the QR code to pre-order today! From savory to sweet: Choose your passion and compete In 2017, there will be two Professional Culinology competitions to compete in - the National Savory Culinology Competition and the National Pastry Culinology Competition - each themed on the cuisine of Puerto Rico. To compete, a chef and a culinary scientist will work together to create a culinary gold standard recipe and then commercialize the recipe into a retail frozen product. Onsite at the 42 | Culinology | SEPTEMBER 2016 competition, teams will create and present both their gold standard and retail product. The competitions will be held at the 2017 RCA Annual Conference & Culinology Expo. Ready to earn your stripes? Download the manual and application information at culinology.org/professionalcompetitions, and share your Letter of Intent by December 1, 2017. 2017 Competition Premier Partner 2017 Competition Equipment Partner http://www.culinology.org/annualconference http://www.culinology.org/professional

Table of Contents for the Digital Edition of Culinology - September 2016

Culinology - September 2016
Table of Contents
President's Letter - 400-word limit jam session
Emerging Trends - Flavor innovation going Nuts
IFT16: The complicated reality of simple ingredients
Ingredient Trends - Embracing new proteins
Flavor Trends - Pour on the flavor
Member Profile - Corps Values
Expert Voices - PowerBar
Industry News
Student Profile - Hannah Dressen
Petits Fours
News bites
Ad Index
Culinology - September 2016 - Culinology - September 2016
Culinology - September 2016 - 2
Culinology - September 2016 - Table of Contents
Culinology - September 2016 - President's Letter - 400-word limit jam session
Culinology - September 2016 - 5
Culinology - September 2016 - Emerging Trends - Flavor innovation going Nuts
Culinology - September 2016 - 7
Culinology - September 2016 - IFT16: The complicated reality of simple ingredients
Culinology - September 2016 - 9
Culinology - September 2016 - 10
Culinology - September 2016 - 11
Culinology - September 2016 - Ingredient Trends - Embracing new proteins
Culinology - September 2016 - 13
Culinology - September 2016 - 14
Culinology - September 2016 - 15
Culinology - September 2016 - 16
Culinology - September 2016 - 17
Culinology - September 2016 - 18
Culinology - September 2016 - 19
Culinology - September 2016 - Flavor Trends - Pour on the flavor
Culinology - September 2016 - 21
Culinology - September 2016 - 22
Culinology - September 2016 - 23
Culinology - September 2016 - 24
Culinology - September 2016 - 25
Culinology - September 2016 - 26
Culinology - September 2016 - 27
Culinology - September 2016 - 28
Culinology - September 2016 - 29
Culinology - September 2016 - 30
Culinology - September 2016 - Member Profile - Corps Values
Culinology - September 2016 - 32
Culinology - September 2016 - 33
Culinology - September 2016 - 34
Culinology - September 2016 - 35
Culinology - September 2016 - Expert Voices - PowerBar
Culinology - September 2016 - 37
Culinology - September 2016 - 38
Culinology - September 2016 - 39
Culinology - September 2016 - 40
Culinology - September 2016 - Industry News
Culinology - September 2016 - 42
Culinology - September 2016 - 43
Culinology - September 2016 - Student Profile - Hannah Dressen
Culinology - September 2016 - 45
Culinology - September 2016 - Petits Fours
Culinology - September 2016 - 47
Culinology - September 2016 - 48
Culinology - September 2016 - News bites
Culinology - September 2016 - Ad Index
Culinology - September 2016 - 51
Culinology - September 2016 - 52
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https://www.nxtbook.com/sosland/rca/2019_06_01
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https://www.nxtbook.com/sosland/rca/2018_06_01
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https://www.nxtbook.com/sosland/rca/2015_06_01
https://www.nxtbook.com/sosland/rca/2015_03_01
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https://www.nxtbook.com/sosland/rca/2014_09_01
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